We’re getting a sauce archive together to have accessible for members and a handful of you long time SK folks mentioned our green harissa. We’ve made a bunch of green sauces, and they follow similar ratios, but I like all the added spices in this one. Kid-friendly? Pull the seeds out of the jalapeño.

The thing about the vegetables here, is that it doesn’t matter which you use, just watch the timing. Quick cooking things like asparagus or bell peppers, only need a few minutes on each side. If you want some grilled potatoes or beets or anything hearty? I would suggest par-boiling or par steaming them most of the way first so you get a tender center. Don’t chop things really small, you’ll lose them in the grates. And, if all this sounds annoying or you don’t have a grill, just roast a collection of vegetables with a similar cooking time in the oven. Holler if you need help with that!